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Now showing items 1-10 of 12

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Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

Rocha Parra, Andrés Felipe; Sahagún Carabaza, Marta

; Ribotta, Pablo D.; Ferrero, Cristina; Gómez Pallarés, Manuel

(2019)

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

Picó, Joana; Reguilón, Montserrat P.; Bernal del Nozal, José

; Gómez, Manuel (2019)

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Bravo Núñez, Ángela

; Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2019)

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels

Román Rivas, Laura; Matia Merino, Lara; Prieto Reguilón, Montserrat; Gómez Pallarés, Manuel

(2019)

The Impact of Basil Seed Gum on Native and Pregelatinized Corn Flour and Starch Gel Properties

Matia Merino, Lara; Reguilón, Montserrat P.; Román Rivas, Laura; Gómez Pallarés, Manuel

(2019)

The effect of different protein addition on the rheological, physical and sensory characteristics of extruded maize-based purees

Sahagún Carabaza, Marta

; Gómez Pallarés, Manuel

(2019)

Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties

García Solaesa, Ángela

; Villanueva Barrero, Marina; Beltrán, Sagrario; Ronda Balbás, María Felicidad

(2019)

Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches

Acevedo, Belén A.; Villanueva Barrero, Marina; Chaves, María G.; Avanza, María V.; Ronda Balbás, María Felicidad

(2019)

Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours

Rico, Daniel; Ronda Balbás, María Felicidad

; Villanueva Barrero, Marina; Pérez Montero, Carolina; Martín Diana, Ana Belén (2019)

Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance

Villanueva Barrero, Marina; Harasym, Joanna; Muñoz Muñoz, José María

; Ronda Balbás, María Felicidad

(2019)

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